About Tokusen Wagyu

Wagyu: The Best Beef In The World

The most prominent characteristic of wagyu is the marbled fat distributed through the muscle fibers known as “shimofuri” in Japan. The fine texture of wagyu gives an extremely melt-in-the-mouth quality, a superb balance between tenderness and chewiness.
Wagyu is also known for its sweet, full-bodied aroma known as “wagyuko” or beef aroma. When cooking, wagyu is known to give off aroma that is likened to coconut or fruit. This beef aroma serves to further draw out the great taste of wagyu. All the best qualities of wagyu will satisfy all senses of humanity and has the potential to significantly change beef cuisine in countries around the world.

Best Environment For Wagyu Cattle

Every wagyu cattle is raised lovingly by feeding specialist in the vast open spaces of Japan. In addition to a well-managed environment, a carefully designed diet is served to the cattle, which only includes rice, hay, wheat and bran from the best kind.
All the wagyu cattle are bred with human compassion and attention. They kept in a tender-loving care to keep them stress-free, in hope that they will produce a great tasting beef. Outstanding production technologies and the pride of the master in pursuit of perfect wagyu gives way to a superior quality found nowhere else in the world.

About Tokusen Wagyu

In Tokusen farm, we crossbreed our wagyu with other breeds. Raising this breed to reach its best potential requires following traditional Japanese methods. This includes feeding a speciality feed for a year longer than conventional cattle and offering attentive, individual care. We nurture A TRUE BLOOD Wagyu cattle.

HOW TO HANDLE CHILLED MEAT

Do not let it sit out of the fridge upon receival – place it quickly in the coldest fridge you have. If you have a new house assistant and she/he is not experienced with beef at all, as mostly they are not, please explain to them the difference between a freezer and a fridge. You don't wanna come home to your gorgeous chilled loin beef frozen down hard! however, our delivery person usually will advise them to place the chilled beef in the fridge and not the freezer.

The beef should sit at a constant temperature (do not open the fridge too often) If you have 2 refrigerators choose the one which is not opened frequently.

Do not place trays of food or heavy things on top of your beef – this will squash it and juices may be lost or worse you may puncture the bag.

We recommend to cook it as soon as possible because they are already aged (We do not sell under-aged beef, anyhow if you so desire, you can consume it. We will advise you as to how much time you should keep it in the fridge for best edible quality)

Please ask us if you want to keep the chilled aged beef longer in the fridge. We will advise how many more days you can keep it chilled in the fridge by referring to the POD (Packed On Date), this is "CRUCIAL", because if you keep it too long it will be over-aged with stronger smell and the meat colour will be too dark and worst of all it could be off.

When you keep the aged chilled beef in the fridge, please check the bag daily to ensure there is no leakage of blood or air (bubbles) in the bag. Both are indications that your beef needs to be dealt with # recommendation; portion it and freeze it down or better still fire up the BBQ! As you might know chilled beef (never been frozen before) always taste better than one that has been frozen.

By the time you cut the chilled beef into steaks, put it in a small plastic bag individually (if you have vacuum machine it is even better since vacuum packing can prevent the meat from frost-burn). You may keep some in the fridge as chilled for maximum 2 days. The rest (steaks that you will not cook within 2 days from cutting should be frozen immediately after cutting)

For easier handling, when you purchase a whole cut chilled meat from us, we can help to cut it in portions for you. For example; a whole ribeye, cut half for roast and the rest cut as steak 1 or 3/4" thick. We can also help to vacuum pack it individually then put all into your bag including the side cut (no extra cost). Then we will deliver it straight away as chilled.

Please be aware that well-handled, well-aged beef brings out great qualities but it does affect the colour and smell of the beef when the bag is opened. It goes away after a few minutes.

HOW TO HANDLE FROZEN MEAT

Defrost slowly in the chiller / fridge over night. Leave it in its plastic pack.

Before grilling / cooking (depend on the size of the meat) take them out of the fridge till fully defrosted or having reached room temperature.

Frozen meat to be fully defrosted should sit at room temperature ;

Beef steak cuts, about 2 hours

Whole cut meat weight about 2-3 kg, need at least 4-5 hours

Whole cut meat weight about 4-5 kg, need at least 7-8 hours

Lamb carcass weight about 10-12 kg, need a good whole day

Defrosting with microwave is NOT recommended

How long can we keep beef frozen and still be edible? If constantly below -18 C, years! If it thaws and re-freezes, this will be compromised and molds will grow on it which are harmless although its not a good look.

About The Shop

GOODWINS BUTCHERY (formerly Slaneys Butchery) established in 2008; a home based family business much like most business models we have here in Indonesia, specializes in home delivery of most meats and associated products including home-made quality products supplied by those who are good in their fields.

We provide great service with "personal touch of a friendly butcher" the kind you may find in small villages and towns in most western countries but this one of course through all the channels of modern media. We are easy to reach and contact and are here to fulfill your special and individual needs. Whilst we do mostly service the Jakarta metropolitan area, we also cater to the needs of those living outside this concrete jungle all the way to remote areas in the green jungle.

We recognized some years ago that whilst we had a range of delicious meats on our table, the vast majority of discerning consumers found it very difficult to purchase these products at a reasonable value. We then started the business because we have access to get any kind of meats, knew the products, trusted ourselves and the demand we felt was there.A lifetime of work in the red meat industry gives us the experience to source the products, handling and hygienically process it; age, portion and pack best quality and value for money and do so with knowledge, care and love. This in depth knowledge of the industry allows us to access items that are difficult or impossible to find and support any special demands that you may have. We listen and can respond to our customers needs.

We stay competitive by working directly with our suppliers and we are certain that we provide the best value for money. You will be hard pressed to find similar quality and service anywhere else as our success and reputation is recognized not thru a 5 star shiny butcher shop but thru word of mouth from our valued loyal customers.

Our name is well recognized within the expatriate and some local community of Jakarta who experienced and understand what quality meat is about. We are pleased to provide our quality service and products to more than 1,000 households who trust us regularly with their meaty needs.